Podcasts about home cooks

The BanterThe Guys talk about Francis' decadent evening the night before with some industry mavens and a hog's head.The ConversationThe Restaurant Guys talk with writer Melissa Clark about her new cookbook Chef Interrupted which simplifies chef's recipes for the home cook. The discuss cooking shortcuts, macaroni and cheese and kitchen gadgets that make your meal preparation easier and prettier.The Inside TrackThe Guys are loyal readers of Melissa's articles and they love the concept of her new cookbook. Mark even gave her a tip.Mark: The fact that water should never touch your pepper was one of those things we just classically learned in my family. In my family, we would wash with olive oil. Melissa:  That is such a good idea! If I had a recipe from you in this book, that's the kind of thing that would come out in the conversation we'd have. And I'd write it down because I think that's brilliant!Melissa Clark on The Restaurant Guys Podcast 2006BioMelissa Clark is an American food writer, cookbook author and New York Times columnist. Clark has been a regular guest on television series such as Today show, Rachael Ray and Iron Chef America and on several radio programmes. In her early career, Clark was a freelance writer for various publications, including the New York Times. In 2007, she began her weekly "A Good Appetite" column at the New York Times and she became a full-time staff writer at the Times in 2012.Melissa has written more than 40 cookbooks.She's won two James Beard Foundation awards and two IACP awards (International Association of Culinary Professionals) Her work has also been selected for the Best American Food Writing series.InfoMelissa's bookChef, Interrupted: Delicious Chefs' Recipes That You Can Actually Make at HomeMelissa's sitehttps://www.melissaclark.net/Benriner SCome see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Scott Conant. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Are you looking for some easy home cooking tips? Linda talks with Davon Mosely AKA Royale Eats. He has practical tips to help get dinner on the table in no time. His book is The Home Cook.  And Jacqueline Coleman speaks with Matt Crafton, winemaker at Chateau Montelena, about the history and future of this iconic Napa Valley winery.

How do you like your pancakes? A simple crepe? Fluffy American style? Something more exotic? Peter spoke to Britain's Best Home Cook, Suzie Lee and got some great tips Hosted on Acast. See acast.com/privacy for more information.

Looking for some easy home cooking tips? Linda talks with Davon Mosely AKA Royale Eats. He has practical tips to help get dinner on the table in no time. His book is The Home Cook.  And Jacqueline Coleman speaks with Matt Crafton, winemaker at Chateau Montelena, about the history and future of this iconic Napa Valley winery.

Orly Peters immigrated from Israel to St. Louis in 2011. It was a struggle to adjust to life in the midwest, but cooking recipes from her culture gave her family a sense of comfort. Peters talks about the inspiration behind her food app ‘Habayta' and shares why it is targeted towards immigrants. Faiza Muhambi, owner of Faiza's Kitchen, speaks about her life as an immigrant and how Habuyta has supported her while launching her own food business.

For more go to www.smartpizzamarketing.com Summary Lynn and Brandon share their inspiring journey from making pizza at home to launching their own restaurant in Chicago. They discuss the challenges they faced, the importance of community support, and the strategies they employed to build their brand and engage with customers. Their story highlights the resilience and adaptability required in the food industry, as well as the significance of staying true to one's roots and vision. Chapters 00:00 From Home Cooking to Business Venture 05:50 Overcoming Challenges and Securing a Lease 11:58 Building a Community and Brand Identity 20:19 Deep Dish Pizza: A Chicago Tradition 27:24 Marketing Strategies and Community Engagement

Have you ever wondered which cookbooks truly deserve a spot on your kitchen shelf? Whether you're dreaming of wowing guests with holiday-perfect cinnamon rolls or mastering a melt-in-your-mouth pot roast, the right cookbook can be a game-changer for any home cook.In this episode, we're diving into the cookbooks that have shaped how we cook—well-loved gems with splattered pages, the ones we gift over and over, and the timeless classics that every home chef should own.By the end of the episode you'll discover:Why a cookbook with a collection of diverse recipes can be just as (if not more) supportive than one from a single author's voiceHow a chef from a top restaurant can teach you professional techniques that transform home cookingThe standout recipes from best-selling cookbooks that you'll want to make on repeatHit play to uncover how these books spark joy, build confidence, and turn your everyday cooking into something extra special in the kitchen!***Sign up for our newsletter here for special offers and opportunities***Links:Kari's top 5:Most cooked from: The 150 Best American Recipes, by Fran McCullough and Molly StevensMost inspiring: Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, by Najmieh BatmanglijGifted the most to others: Sonya's cookbook Braids, and The Cooks Illustrated CookbookLife changing: The Improvisational Cook, by Sally SchneiderBiggest influence: The Santa Monica Farmers' Market Cookbook, by Amelia Satlzman Sonya's top 5:Most cooked from: Jerusalem by Yotam Ottolenghi and Sami TamimiMost inspiring: Summer Kitchens by Olia HerculesGifted the most ot others: Marcella Hazan's Essentials of Classic Italian Cooking and Julia Turshen's Small VictoriesLife changing: The Book of Jewish Food by Claudia RodenBiggest influence:

Do you feel overwhelmed by the onslaught of Thanksgiving recipes and techniques coming at you?Tune into our episode to unlock your best holiday meal. We're covering 5 essentials: classic roast turkey, the creamiest mashed potatoes, rich gravy, an exciting veggie side, and a stunning dessert.By the end of this episode, you'll discover:Reliable tips and techniques for the perfect (never dry) turkeyThe secret to creamy, make-ahead mashed potatoes Simple, standout touches to veggies sides and desserts that will impress your guests Listen now to create a Thanksgiving feast filled with essential dishes and expert tips that guarantee a smooth, memorable holiday! ***Sign up for our newsletter here for special offers and opportunities!***Links:Classic plug-in turkey roaster, How to dry brine a turkey from The Kitchn, and a digital meat thermometer, and Sonya's go-to roast turkey Turkey stock from roasted turkey wings from How Sweet Eats, and Classic last-minute gravy with turkey stock by Julia Moskin and Kim Severson for NYT CookingUltra creamy mashed potatoes made with a ricer or food mill by Andy Baraghani for Bon Appetit, or perfect mashed potatoes (no special gear required) by Elise Bauer for Simply Recipes, and to reheat mashed potatoes from The KitchnHetty Lui McKinnon's sticky gochujang brussels sprouts from her cookbook

In her second appearance on The 1000 Hours Outside Podcast, Shawna Holman returns to share insights from her new book, A Healthier Home Cook. Host Ginny Yurich and Shawna dive into the benefits of adopting a low-tox lifestyle, including how small dietary changes can lead to big health improvements. Shawna recounts her personal journey of overcoming chronic illness through food, discusses the importance of reading labels, and offers practical, easy-to-implement tips for cooking healthier meals at home. They also explore fun, creative ways to get kids involved in the kitchen, bust myths around the difficulty of cooking from scratch, and cover surprising facts about everyday kitchen tools. Whether you're looking to revamp your diet, understand the impact of ingredients, or simply want inspiration for delicious, wholesome meals, this episode has something for everyone. ** Learn more about Shawna here Purchase your copy of Shawna's cookbook here ** Download your free 1000 Hours Outside tracker here >> https://www.1000hoursoutside.com/trackers Find everything you need to kick off your 1000 Hours Outside Journey here >> https://www.1000hoursoutside.com/blog/allthethings Order of copy of Ginny's newest book, Until the Streetlights Come On here >> https://amzn.to/3RXjBlN Learn more about your ad choices. Visit megaphone.fm/adchoices

In this Greatest Hits episode of Getting to Aha!, Darshan Mehta revisits his conversation with Nikhil Jain, Co-Founder of Mealawe, to discuss three integral lessons learned during his entrepreneurial journey, the long-term benefits of curiosity, and the lengthy yet worthwhile process of finding new chefs and kitchens.

Episode 27 of the Ramen in Japan podcast with my very special guest Preston Landers, who has had a very colorful career in the culinary world, all the way from making ramen at home, creating new ways to make garum, all the way to Michelin Star restaurants. In this episode we talk about his approach to ramen, his clam shio ramen recipe, how he became the world leading authority on garum and his new venture called NAOMI, which is a high end hand soap made for serious home cooks. Go and get yourself 1 or 5 bottles of his hand soap NAOMI right here on https://trynaomi.com/ Check out his his fantastic blog Culinary Crush, where he shares fantastic recipes, secret pro cooking techniques and tons of valuable culinary insights: https://www.culinarycrush.biz/

Culinary couple John Torode & Lisa Faulkner serve up some treats from their new book John and Lisa's Kitchen: Everyday Recipes From a Professional Chef and a Home Cook, out now.Join Chris, Vassos and the team every morning from 6.30am for laughs with the listeners and the greatest guests. Listen on your smart speaker, just say: "Play Virgin Radio." Hosted on Acast. See acast.com/privacy for more information.

“As you walk through the doors, whether you like to cook or you don't like to cook, you feel welcome, and things are accessible…”“What our vision is, is to make it a better world through breaking bread at the kitchen table, if you will.”  This week on the show, we talk with co-owners of Bloomington's independent, locally-owned kitchen supply store, Goods for Cooks. We hear some of the shop's nearly 50 year history, as it has changed hands, updated, and maintained a commitment to quality goods and face-to-face customer service. Plus a story from Harvest Public Media about a native midwestern fruit that should be way more popular than it currently is. 

“As you walk through the doors, whether you like to cook or you don't like to cook, you feel welcome, and things are accessible…”“What our vision is, is to make it a better world through breaking bread at the kitchen table, if you will.”  This week on the show, we talk with co-owners of Bloomington's independent, locally-owned kitchen supply store, Goods for Cooks. We hear some of the shop's nearly 50 year history, as it has changed hands, updated, and maintained a commitment to quality goods and face-to-face customer service. Plus a story from Harvest Public Media about a native midwestern fruit that should be way more popular than it currently is. 

Molly and Kate dive back into the topic of cookbook reviews as they chat with Leslie Brenner, an experienced critic, journalist, editor and consultant in the food media space. Leslie shares how she got into food writing, the inspiration and motivation behind her website and why she focuses on the home cook. She speaks on the mental and physical toll of restaurant reviewing and why she sees cookbook reviews as important before explaining her process and the mechanics involved as well as the rule she abides by while bringing a critical eye to the work. She talks about the role voice plays, the red flags she looks for and what she wishes authors would do before sharing the upcoming cookbook trends and titles she is excited to see in the marketplace.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions Leslie BrennerWebsiteInstagramCooks Without BordersCooks Without Borders NewsletterCooks Without Borders Instagram Episode 84: Do We Need Cookbook Reviews? Crave by Ludo Lefebvre Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showThe Memory of Taste by Tu David Phu and Soleil HoTu Casa Mi Casa: Mexican Recipes for the Home Cook by Enrique OlveraFirst Generation: Recipes from my Taiwanese-American Home by Frankie GawNiçoise: Market-Inspired Cooking from France's Sunniest City by Rosa JacksonThe Bean Book from the Rancho Gordo Kitchen by Steven Santo with Julia NewberryMastering the Art of Plant-Based Cooking by Joe YonanOur South: Black Food Through My Lens by Ashleigh ShantiLes Halles by Anthony BourdainOttolenghi Comfort by Yotam OttolenghiCrazy Water Pickled Lemons by Diana Henry 

We're heading to the kitchen this week as Elizabeth welcomes Jordan Nathan, founder and CEO of Caraway. You may know Caraway for its colorful, sleek cookware designs that set it apart from the rest of the market. Jordan shares his journey from working in kitchenware development to founding Caraway, sparked by his personal experience with Teflon toxicity. He also talks about building a remote-first company with a strong focus on culture, innovation, and health. Plus, Jordan gives us a peek into how he balances his busy work and home life with a consistent routine, Caraway's exciting future plans, and his favorite dishes to whip up in Caraway's ceramic beauties!Episodes Here Say Hi To Elizabeth and Purely Elizabeth: Website | InstagramJordan: Caraway | IG

In this episode of "The Truth in This Art," host Rob Lee interviews Jesse Sandlin, a renowned chef and owner of several Baltimore restaurants, including Bunny's, Sally O's, and The Dive. Jesse shares her culinary journey, emphasizing the importance of community support and the use of local, high-quality ingredients. They discuss her inspiration behind Bunny's unique concept of fried chicken and champagne, the distinct identities of her restaurants, and the significance of seasonality in menu planning.About Our Guest: Jesse Sandlin is a celebrated chef and restaurateur in Baltimore, known for her innovative restaurant concepts and dedication to high-quality, locally-sourced ingredients. With a rich culinary background and a passion for creating unique dining experiences, Jesse has made a significant impact on the Baltimore food scene.Episode Highlights:Jesse Sandlin's Background (00:01:48): Jesse shares her background, including her upbringing, moving to California, and her experience in the culinary industry.Early Food Memories (00:04:11): Jesse reminisces about her favorite early food memories, including cooking as a latchkey kid.Culinary Journey and Vocation (00:09:45): Jesse discusses her journey into pursuing food as a vocation, including her early experiences in a professional kitchen.Key Takeaways:Seek Mentorship: Learning from experienced chefs can significantly enhance your culinary skills and inspire innovation.Stay True to Your Concept: Consistency in your restaurant's identity and execution builds a loyal customer base.Foster Community Support: Collaborating with local businesses and creatives can boost visibility and success.Embrace Seasonality: Using fresh, seasonal ingredients keeps your menu relevant and high-quality.Website and Socials:Websites: sallyos.com bunnysbaltimore.com thedivebaltimore.com X: @jessepancakesInstagram: jessepancakesFacebook: Sally O'sLinkedIn: Jesse Sandlin

Michael Tashman is the Founder and CEO of Churn Foods, the butter brand combining the finest grass-fed European-style butter with the highest quality ingredients. He entered the culinary world starting as a line cook while playing football at The University of Miami, and went on to attend both Japanese and French culinary schools. In 2020, Tashman launched Churn bringing a fresh, innovative take on butter to the American market. Churn's butter offers chef crafted tools to home cooks across the US through sweet and savory flavored European-style butters.  IG churnfoods | churnfoods.com Find Me: IG + TikTok citrusdiaries.studio citrusdiaries.com | hello@citrusdiaries.com

Welcome to episode 119 featuring the remarkable scientist-turned-culinary-pioneer, Nathan Myhrvold, where we dive deep into his fascinating journey from Chief Technology Officer at Microsoft to culinary innovator and author of the groundbreaking Modernist Cuisine series. Join us as Nathan shares his unique approach to writing his Modernist Cuisine collection of books, the influence of his time working with Stephen Hawking, and his transition from the tech world to the culinary arts. We'll explore the challenges and joys of creating cookbooks tailored for both professional chefs and home cooks, and uncover his favorite pizza place (in Jersey City) that sparks his culinary inspiration. This episode is an engaging blend of science, technology, and cooking with one of the most innovative minds the world has ever seen. (00:00:00) Intro (00:08:20) Approach to Writing Modernist Cuisine (00:13:08) The Pioneering Chefs of Modernized Cooking (00:18:42) Nathan's Stephan Hawking Story (00:24:25) From Microsoft to the Kitchen (00:32:22) Where Nathan's Inner Drive Comes From (00:36:30) The Mind Blowing Photography Behind The Modernist Series (00:42:51) Francisco Migoya and His Pivatol Roll In the Series (00:45:52) Razza Pizza and other Restaurant's Approach to Pizza (00:57:10) Making a Book for Professional vs Home Cooks and the Difference the Right Oven Makes (01:02:41) The Similarities of Making Bread at Home vs In a Commercial Kitchen  A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani. Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from. My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week's guest.

Send us a Text Message.In this episode, we dive into Black culinary arts with a true innovator, Nicole Taylor.  Nicole is not just a chef but a storyteller who designs Juneteenth experiences through her vibrant cookbook, "Watermelon & Red Birds."Join Joanna & Nicole as they explore over 75 recipes from refreshing Afro-Egg Cream to savory Peach Jam & Molasses Glazed Chicken Thighs, and the innovative Cantaloupe with Feta salad. Her book, perfect for any kitchen from spring to fall, also highlights fun kitchen gadgets to elevate your Juneteenth celebrations and beyond.Nicole's journey from Georgia to Brooklyn and her contributions to New York Times, Bon Appétit, and Food & Wine are as inspiring as her James Beard Award-nominated writing. We'll also discuss her work as the executive producer of "If We So Choose" and her role in co-founding The Maroon, a sanctuary for Black creatives.Tune in to discover how Nicole Taylor blends culture, flavor, and innovation in every dish, and why her work is a must-have for culinary enthusiasts.Show Notes & LinksNicole A. Taylor WebsiteWatermelon and Red Birds: A Cookbook for Juneteenth and Black CelebrationsThe Last O.g. Cookbook: How to Get Mad Culinary SkillsNicole A. Taylor on InstagramNicole A. Taylor on LinkedInPlateful of Juneteenth Support the Show.

Beau Valtz is standing in his Wellfleet kitchen in front of a giant pile of fresh garlic.He's wrapping heads of garlic tightly in tin foil.

Discover the secrets of pressure canning with Jenny Gomes, the renowned Master Food Preserver, in her latest masterpiece, "The Pressure Canning Cookbook." Bid farewell to the complexities of traditional canning and embrace small batch canning tailored for busy moms and home cooks. Subscribe to the Beyond the Check Podcast, hosted by Reyshan Parker, for expert tips, tricks, and mouthwatering recipes. Elevate your culinary skills and preserve your favorite foods with confidence. Join us on a journey to culinary excellence, one pressure-canned jar at a time!

Have you ever dreamed of saying, “I'm really good at making homemade pasta!”? Or “I've mastered baking French macarons!”? Or perhaps, “Wow, I can cook Indian food with confidence!”?If you've been searching for ways to enhance your culinary skills or simply want to tackle that recipe you've always dreamed of mastering, we're here to help!This week's episode is dedicated to becoming a better home cook by taking on more ambitious cooking projects. We'll share stories about dishes that challenged us, pushed our skills, and provided valuable lessons.Tune in for some surprising tips to elevate your kitchen expertise!How to make cassoulet by Melissa Clark via NYT Cooking Beginner's guide to French macarons from Sally's Baking Addiction Priya Krishna's cookbook, Indian-ish Cookbooks by Madhur Jaffery Homemade pasta dough from 101 Cookbooks Sonya's cherry vareniki and poppy seed roll recipes

You've tried new recipes over the years, but how well have they turned out? You've made family dinner since the beginning of time, but do you consider yourself a great home cook? Today in this Episode of That Was Delicious, we talk with Lori Vaughn from Lo's Kitchen Co all about ways to enhance your cooking and baking skills at home. Lori shares practical tips and takeaways, plus her inspiring and empowering story of how she became a great home cook and baker herself.    Resources A Bountiful Kitchen Tried & True Chocolate Chip Cookie Recipe Lori's Classic Sourdough Paperback Book Lori's Classic Sourdough E-Book Lori's Website Follow Lori on Instagram Follow Female Foodie on Instagram

Brrr, it's gettin' cold out there!   Feeling like a human popsicle, and your bank account isn't looking much warmer?    We got you! In this episode, we're dishing on the best chicken soup recipe that'll soothe your soul and keep your budget meal plan on track.    We'll show you how to transform simple ingredients into a magical pot of goodness, bursting with veggies and flavor that'll hug your insides like a cozy cashmere sweater.    Trust us, this soup is cheaper than therapy and way more delicious (because budget food doesnt have to taste lowbrow).   Hit play, grab your tissues (and maybe a shot of something stronger), and let's get cookin'! Mariela & Eric   Let's Connect!  

Honey, we're getting real saucy with the OG of creaminess - Béchamel!     We're going in deep on this mother sauce, which is easier to make than saying "oui oui" with a mouthful of mac & cheese!     We'll break down the "what, why, and how" (plus, what is a roux anyway?), throw in our own spice, and unveil all things Béchamel.   From dreamy mac to silky soups, this sauce is your new BFF.     So, grab your whisk, hit play, and prepare for a creamy, mind-blowing party! 

Ever feel like your lasagna's stuck in a ricotta rut?  Well, strap in, 'cause we're cracking open the creamy world of lasagna with bechamel!  Forget ricotta's stiff hold on you, and think velvety smooth, luxurious sauce hugging your noodles and melting in your mouth.  We're talking rich, cheesy goodness that'll have you forgetting that old dusty lasagna ever existed.  Hit play, get your bechamel on, plus a sprinkle of dirty jokes (because, let's be honest, pasta's better with laughter).   Mariela & Eric   Lets Connect!  

Ready to turn your kitchen into a beehive of sugary goodness?    Ditch the store-bought honeycomb toffee (which, let's be honest, tastes like disappointment dipped in sadness) and whip up a batch with this simple recipe instead!   We're talkin' four ingredients, 10 minutes of active time, and enough bubbles to make Willy Wonka jealous.    No candy thermometer needed, just your trusty spatula and a sprinkle of our signature naughtiness (because what's cooking without a little spice?).    Hit play, grab your sugar coma buddies, and let's get this honeycomb toffee cracklin'!    Mariela & Eric   Lets Connect!  

Embark on a culinary journey with host Megan O'Donnell as we explore the world of home cooking. From learning essential techniques to discovering unique flavors, we'll unlock the secrets that will empower you in the kitchen. You'll not only learn how to decrease food waste, but you'll also pick up valuable money saving tips. This podcast is for anyone who is passionate about food and wants to take their cooking skills to the next level!Be sure to follow on social at @thehcgpodcast :) Hosted on Acast. See acast.com/privacy for more information.

Ring in the New Year with a bang!

Get ready to LOL with us as we dish out the deets on another viral TikTok recipe—buttered noodles!

Nothing jingles our bells quite like a festive drink and little breaky.   Jump into today's episode as we unravel the secrets of the BEST Panettone French Toast recipe—thanks to Giada De Laurentiis!

We're spicy here at Food FAQ!

Hey, sugar (free) babies!

Hey, budget-savvy bakers!

Step aside, gingerbread men.   In this episode, we're dishing out the deets on spiced brownies, (or gingerbread bars, as Mariela likes to call them) as a cheeky twist on classic gingerbread.    Get ready for a sprinkle of holiday sweetness. #sprinklesprinkle   Tap play to join the festive fun, and let's elevate your gingerbread game!

Anyone else need a sugar break?

TikTok recipes always look soooo easy, but are they worth the hype?   In this episode, we're diving into the wild world of viral TikTok recipes, dissecting the hits and misses.    Spoiler: we've got some thoughts! Expect laughs, a sprinkle of sass, and our take on an apple puff pastry fail.    Tap play for our unfiltered take and a dash of kitchen wisdom.

  There can only be one queen…and no, it's not Eric (although he may fight you on that)...   It's THE one and only chocolate chip cookie!   It's chocolaty, chewy, and gooey in the best of ways.    In this episode, as we continue our 12 Days of Cookiemas series, and we're sharing not only our love for this delight, but some practical tips on making it extra special. Hit play now and join your favorite kitchen duo for easy baking tips, holiday cheer, & fun! Let the cookie adventure begin!

At Food FAQ, we're spicy and irresistible, so buckle up buttercup!   Today, we're continuing our 12 Days of Cookiemas series, with oatmeal molasses cookies.   As always, we're sharing all the tips, tricks, and secrets you need to be successful in your kitchen adventures.   Tap play, and get ready for laughter, easy Christmas baking ideas, and a sprinkle of cheeky fun.

Get in Food FAQ-er, we're diving into the world of jam thumbprint cookies!    As we continue our "12 Days of Cookiemas" series, we're serving up laughter, easy Christmas baking ideas, and of course some dirty jokes.    Tune in for a baking adventure with your two favorite kitchen pals.    Hit play now for some holiday baking inspo! 

Hey, fancy cookie connoisseurs!

Hey, you sweet-toothed kitchen rebels!

Hey, you festive flavor fiends!

Hey, you sugar-loving elves!

Leftovers your family will actually WANT to eat?

Dave checks the mailbag from the F1 Las Vegas Grand Prix. Questions include how to do one's honeymoon in Europe (and the best places to visit in late spring), the one condiment he would choose for the rest of his life (if it couldn't be Momofuku chili crunch), and his take on Japanese vs. Scottish whiskey. A listener asks if anything like Lucky Peach exists in today's food media environment, and Dave ruminates on whether it would actually work given the way media has evolved. The episode rounds out as Dave is asked about easy dishes to make at home; the question provokes another discussion on how Dave thinks about making food at the studio. Dave goes into detail about his deductive process, including the factors he considers to inform his decisions. Hosts: Dave Chang and Chris Ying Guest: Euno Lee Producers: Victoria Valencia and Euno Lee Learn more about your ad choices. Visit podcastchoices.com/adchoices

Sohla El-Waylly is a video star, home cook champ, current Cherry Bombe magazine cover girl, and new mom. Sohla chats with host Kerry Diamond about her debut cookbook, “Start Here: Instructions for Becoming a Better Cook,” a 600+ page blockbuster that comes out this week. They also talk about Sohla's experience in culinary school, her love of cookbook collecting, and getting ready for her baby's arrival. Thank you to OpenTable, Ace Hotel, and The Republic of Tea for supporting this episode. Click here for tickets and more information on the Cherry Bombe + OpenTable “Sit With Us” series and here for the Cooks & Books festival. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Sohla: Instagram, Start Here cookbook, newsletter, Sohla on the cover of Cherry Bombe Magazine

Today, we revisit an episode that many people loved: Chef, cook, and writer Jacques Pepin talks to Mark and Kate about cooking by instinct, how to work with a recipe, and choosing a job at Howard Johnson's over one with President Kennedy.View this episode's recipe and show notes here: https://www.bittmanproject.com/i/76465159/eggs-jeannetteSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

There is no need to reinvent the dinner wheel night after night, week after week. With these 5 infinitely riffable dinner formulas, busy home cooks have everything they need to whip up a huge variety of meals that will feed the whole family well. LINKS Our episode, How Sandwiches Can Save Dinner Our episode, How to Make Salads Kids Will Eat Our episode, Winter SaladsOur episode, How to Build a Bowl Meal Our episode, The Secrets to Better Sheet Pan Meals Our episode, Super Quick Pasta DinnersThai Chicken Burgers with Quick Pickled Carrots Big Hero Sandwich Make-Ahead Pizza Paninis Chinese Chicken Salad with Sweet and Sour NuggsDinner-Worthy Ramen Salad Salmon Rice Bowls Easy BBQ Bowls Not Just Chipotle Chicken Burrito Bowls DIY Sheet Pan Shake-N-Bake Sheet Pan Sausage and Cabbage with Creamy Mustard Sauce Sheet Pan Chicken Fajitas with Lime Crema One-Pot Cheesy Sausage and Rice Speedy Skillet Ravioli Lasagna Our Sponsors:* Check out Acorns: https://www.acorns.com* Check out Armoire and use my code DIJFY for a great deal: http://www.armoire.styleAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy